Servsafe

An illness is considered an outbreak when:

-two or more people have the same symptoms after eating same food. -an investigation is conducted by state and local regulatory authorities. -the outbreak is confirmed by lab analysis.

When to change gloves

1. Dirty or torn 2. Before beginning a different task 3. After interruption like phone call 4. After handling raw meat 5. After four continuous hours of use

How are contaminants passed

1. From person to person 2. Sneezing, vomiting on to food or food contact services 3. Touching dirty food contact surfaces, equipment, then touching food

Reject package at delivery if

1. Has severe dents in can seams or can body 2. Fish or Poultry is Slimy, soft or Sticky 3. Swollen or bulging ends 4. Holes and visible signs of leaking 5. Rust 6. Incorrect dates, expired or passed use by 7. Signs of pests 8. Moldy, abnormal color/odor

Delivery conditions to accept

1. Honestly presented 2. Not contaminated 3. Protected from contamination in storage 4. Placed in correct storage location to maintain required temp 5. From approved source

Do not use these three to misrepresent food appearance

1. Lights 2. Colored overwraps 3. Food additives or colors

Avoid time temp abuse by these 5 things

1. Monitoring, Checking food 2. Correct tools available 3. Recording temps 4. Time and temp control 5. Corrective actions

To keep food safe you must.. list 5

1. Purchase from approved reputable suppliers 2. Controlling time and temp 3. Preventing cross contamination 4. Personal hygiene 5. Cleaning and sanitizing

5 common risk factors for food illnesses

1. Purchasing food from unsafe sources 2. Failing to cook food properly 3. Holding food at incorrect temps 4. Using contaminated equipment 5. Practicing poor personal hygiene

Storage order top to bottom

1. Ready to eat n/a 2. Seafood 145F 3. Beef and pork 145F 4. Ground meat, fish 155F 5. Poultry 165Fq

4 methods for thawing tcs foods

1. Refrigeration 2. Running water 3. Microwave 4. Cooking

Major bacteria that cause food borne illness

1. Salmonella typhi 2. Nontyphoidal salmonella 3. Shigella spp 4. E. coli

How to prevent cross contamination

1. Separate equipment for raw and ready to eat 2. Clean and sanitize before and after tasks 3. Prep raw and ready to eat at different times 4. Buy prepared food

Big 6

1. Shigella spp 2. Norovirus 3. E. coli 4. Non typhoidal salmonella 5. Salmonella typhi 6. Hep A

Two ways to calibrate a thermometer

1. The boiling point of 212 degrees F (100C) 2. The ice point of which water freezes at 32 degrees F (0C)

Situations that can lead to food contamination with food handlers

1. When they have a food borne illness 2. Wounds that contain pathogens 3. Sneezing or coughing 4. Have contact with a person that is ill 5. Do not wash their hands 6. Have diarrhea, jaundice, vomiting

How long to wash hands

10-15 seconds, only use hand sanitizer after washing hands

2 hour cool down

135 to 70 in two hours

Hot tcs food on delivery should temp at

135F or higher

Thermometer accuracy must be within

2 degrees F + or - or 1 degree C

Hot food can be reheated if it has not been in temp danger zone for longer than

2 hours

Thermometers used for air temp accuracy must be within

3 degrees F + or - or 1.5C

Cold tcs food on delivery should be at what temp

41F or lower

Milk on delivery should temp at

45F or lower Cool milk to 41F or lower in four hours

How long can tcs food be stored for and what temp

7 days at 41F or lower, 135F or higher

4 hour cool down

70 to 41 or lower in four hours

Live shellfish on delivery every must be at what temp

Air temp of 45F and internal temp no greater than 50F Cool shellfish to 41F or lower in four hours

She'll eggs on delivery must temp at

Air temp of 45F or lower

Store items how many inches from wall and inches from ground

Away from wall 6 inches off floor

Three types of thermometers

Bimetallic Thermocouples Thermistors

Three contaminants definitions

Bio- viruses, parasites, fungi, bacteria, plants mushrooms, seafood Chem- cleaners, sanitizers, polishes Phys- foreign objects, bandages, metal shavings, fish bones.

The three contaminants

Biological, Chemical, Physical

Jewelry

Cannot wear watches, brackets including medical, rings EXCEPT plain wedding band

Immersion probe

Check temp of liquids. Soups, sauces, frying oil.

bimetallic thermometer

Check temps 0-220F, checking temps during food flow, during receiving, insert into food up to dimple, Large or thick foods

Prevent allergies

Describe dishes, identify ingredients, suggests items, identify allergy order, change gloves, label food, separate friers

Symptoms of food borne illness

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Has at least one of these symptoms: vomiting, diarrhea, jaundice

Exclude Can come back when they have one of these requirements: no symptoms for 24 hours, written release from doctor Jaundice must be reported

Vomiting or has diarrhea and is diagnosed with one of big 6 illnesses

Exclude Must be reported

Five government agencies

FDA, USDA, CDC, PHS, state and local regulatory authorities

What do the government agencies do

FDA: except for meat, poultry, eggs USDA: food that crosses state boundaries like meat, poultry, eggs. CDC/PHS: assist in investigation of food borne illness State and local regulatory authorities: inspect operations, enforcing regulations, investigating complaints/illnesses, issuing licenses and permits, approving HACCP plans

FIFO

First in first out

Surface probe

Flat cooking equipment, griddles

Ready to eat food is

Food that can be eaten without preparation, washing, cooking: cooked food, washed fruit, vegetables, deli meat.

FAT TOM

Food: tcs food supports bacteria growth Acidity: Ph is acidity, normal is neutral to slightly acidic Temp: danger zone 41F-135F, 70F-125F Time: bacteria need time to grow Oxygen: bacteria need oxygen to grow Moisture: moisture range 0.0-1.0, bacteria need nigh moisture levels to grow

fecal-oral route

Happens when you don't wash hands

Pathogens

Illness-causing microorganisms found on food that were once safe.

Air probe

Inside coolers and ovens

Penetration probe

Internal temp of food, Thin food, hamburger patties or fish

Infrared thermometer

Measure the temp of food and equipment surfaces. No touch surface.

Thermocouples and thermistors thermometer

Measures through metal probe, Thick and thin foods

Checking temps for these three things when arrived you should

Meat, poultry, fish- insert into the thickest part of the food Vacuum packed- insert between two packages, or fold around it Other packaged food- open it and insert into the food

TCS foods are...

Most likely types of food to become unsafe

Pathogen growth temp ranges

Pathogens survive and grow: 41-135 Pathogens grow rapidly: 70-125

Flow of food

Purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, service.

Shucked shellfish on delivery should temp at

Receive at 45F or lower Cool shellfish to 41F or lower in four hours

Parasites

Require host, seafood, Wild game, contaminated water produce

Infected wound or boil

Restrict

Persistent sneezing, coughing, runny nose with discharge

Restrict

Sore throat and fever

Restrict with exposed food Exclude if working with high risk people

Frozen food on delivery should be at what temp

Solid Reject if there's fluids, water stains, ice crystals

Shigella spp. (Bacteria)

Source- feces of humans with illness, flies Food linked- food that is easily contaminated by hands, salads containing TCS foods ( potato, shrimp, tuna, chicken), contaminated water Prevention- exclude from work if having diarrhea and the illness, wash hands, control flies

Hep A (virus)

Source- feces of people infected with it Food linked- ready to eat, shellfish from contaminated water Prevention- exclude from work if had jaundice for 7 days or less, wash hands, avoid bare hand contact with ready to eat foods

E. coli (bacteria)

Source- intestines of cattle, infected people Food linked- ground beef, contaminated produce Prevention- exclude from operation, cook beef to minimum temp, purchase produce from approved reputable suppliers, prevent cross contamination

Norovirus (virus)

Source- ready to eat foods, contaminated water, fingers contaminated by feces Food linked- ready to eat foods, shellfish from contaminated water Prevention- exclude from work, wash hands, avoid bare hand contact

Nontyphoidal salmonella (bacteria)

Source: animals, animals carry it naturally, in feces. Food linked: poultry, eggs, meat, milk and dairy, produce. Prevention: exclude from work, cook poultry/eggs to minimum temp, prevent cross contamination.

Salmonella typhi (bacteria)

Source: humans, having typhoid fever carry bacteria in blood and intestine tract, in feces. Food linked to it: ready to eat, beverages Prevention measures: exclude from work, wash hands

Fungi

Yeast, mold, mushrooms,

foodborne illness

a disease transmitted to people by food